Savoury Swiss roll: Something tasty is coming to the breakfast table

When it comes to dessert, Swiss roll is often a favourite because not only does it look great, but it’s simple and you can get creative with it. However, you probably never thought that you could turn it into a breakfast treat with some smoked fish. The dough is light and fluffy while the smoked haddock adds some of that smokey and salty umami flavour. You can surprise your whole family with something brand new with our savoury Swiss roll.

Savoury Swiss roll tips

The dough is very hands on but simple to make. When adding the eggs, there is a bit of method to not scramble the eggs. Add a few spoonfuls of hot mixture into the scrambled eggs and mix well to temper the eggs. As this isn’t the same as the usual Swiss roll, it is easier to roll without breaking the outer shell. When it comes out of the oven, sprinkle with some chives for a bit of freshness to cut through the richness. of the butter and fish.

For something unique with the air of modern baking, try our savoury Swiss roll. It’s a whole new twist on breakfast to surprise your family.

Savoury Swiss roll recipe

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Recipe by Gary Dunn Course: Side, BreakfastCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

15

minutes

Baking Time

45

minutes

Total time

1

hour 

14

minutes

Ingredients

• 4 tbsp 4 butter

• 60 g 60 flour

• 500 ml 500 milk

• 4 4 eggs, separated

• Filling

• 500 g 500 smoked haddock (cooked and flaked)

• 2 tbsp 2 butter

• 250 ml 250 plain yoghurt

• salt and pepper

Method

• Melt butter. Add flour and stir for one minute. Gradually add (hot) milk and cook, stirring constantly. 
• When thick and smooth remove from heat and stir a little of this hot mixture into the egg yolks.
• Stir yolks back into cooked mixture. Do this very gradually, starting with just a few spoon-fulls.
• Beat egg whites until they form stiff peaks and fold in.
• Grease well and line a Swiss roll tin with waxed or grease-proof paper. Grease and flour this paper.
• Spread mixture over tin and bake at 160°C for 45 minutes or until brown.
• Turn out onto waxed paper and peel off back paper.
• For the filling
• Spread with filling and roll up from long side by tilting the paper gently.
  Place with join underneath. 
• Toss flaked fish with butter.  Stir in yoghurt. Season well.

Notes

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Do you want to make more unique breakfast and dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.

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